Ingredients
Scale
- 12 oz Spaghetti or Linguine
- 1.5 lbs Chicken Breast, thinly sliced into strips
- 2 tbsp Olive Oil
- 3 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Low-sodium Chicken Broth
- 1 large Lemon (zested and juiced)
- 1/2 cup Freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 tsp Crushed red pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Season the chicken strips generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Lower the skillet heat to medium. Melt the butter and add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, whisking frequently. Let it cook for 3-5 minutes until the sauce slightly thickens.
- Stir in the lemon juice, lemon zest, and parmesan cheese until the cheese melts and the sauce is smooth. Return the cooked chicken and pasta to the skillet. Toss everything together to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water. Garnish with fresh parsley and serve immediately.
- Cook Time: 25 minutes